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Morning Cocoa with Grenada Chocolate Company Organic Cocoa

Mornings always start off better with a bit of chocolate.

Try making your cocoa with water instead of milk and use just a bit of sugar to sweeten so that you can still taste the chocolate.

This morning I made mine with 2 Tablespoons of Grenada Chocolate Company Organic Cocoa, a bean to bar co-op. I'm not surprised that it is grown in the Caribbean rain forest considering the lush chocolate and naturally occurring fruit flavors. Add just a bit of sugar, there isn't much bitter in this cocoa. I used 1 Tablespoon but could have used less.

Make sure you mix the cocoa with boiling water so that it will mix well with the water. The heat will also "bloom" the cocoa and bring out the flavors a bit more. Don't forget to give it a brisk stir to froth it up a bit.

Long version: I’m a chocolate enthusiast / blogger who left behind common chocolate to seek out the slow melt, diverse flavors, and creative personalities of the fine chocolate world.

The first time I encountered the complex, delicate aromas, and varied textures of fine chocolate sparked a fascination, almost immediately the journey to find and fully understand and share the wonder of fine cacao began.

My hunger for learning more about every aspect of the chocolate industry takes me around the world to meet with cacao farmers, chocolate makers, shop owners, and visit chocolate events.

I'm co-founder of the Pacific Northwest Chocolate Society. I’m also a member of the Chocolate Aficionados Guild, participant in the Cacao Grader program, contributor to various lifestyle, cooking, and chocolate publications, and a judge for chocolate competitions.

I love to travel with my family, and enjoy some form of chocolate every day.